From OurBestBites
I halved the recipe BUT shouldn't have! I could have eaten a whole 9X13 myself!!!
Sweet Chile Cheese Cornbread
Recipe slightly adapted from Wondermill feat. Anitra Kerr
1 cup butter (2 sticks), at room temperature
1 cup sugar
4 eggs at room temperature*
1 4 0z can chopped green chiles (left out, not my favorite)
1 can cream style corn (I only had niblets, so I put it in my food chopper- and used the whole can on accident but would again!)
1 cup flour
4 teaspoons baking powder
1/4 teaspoons table salt
1 cup cornmeal
1/2 cup grated Monterey jack Cheese**
1/2 cup grated cheddar cheese**
(**I forgot to write down which type of cheese and couldn't remember at the store except Jack so I grabbed Colby and Monterey Jack and just did that instead of both)
*To quickly bring eggs to room temperature, place them in warm water for about 10 minutes before cracking.
Preheat oven to 350 degrees.
Beat butter and sugar together until fluffy, about 1 minute. Add in eggs one at a time, beating well after each one. Add green chiles and corn and mix well. In a separate bowl combine flour, baking powder, and salt. Take a spoonful of flour mixture and toss with grated cheeses (this will help prevent the cheese from sticking together in a big lump.) Add remaining flour mixture, and cornmeal to bowl and stir to combine. Lastly, add grated cheese and mix until well distributed.
Pour mixture into a 9×13 inch baking pan. Reduce heat to 300 degrees and bake for 50-60 minutes or until knife inserted in center of pan comes out with no goopy batter on it.
